Wild Rice Pilaf with Pecans and Dried Cranberries

Published November 1, 2002.

Why this recipe works:

The flavor of wild rice can be a little overwhelming, so we had to find a way to tame it for our wild rice pilaf recipe. We chose chicken broth as a simmering liquid, because its mild yet rich flavor tempered the rice’s muddy taste to a pleasant earthiness. To further temper the rice’s flavor… read more

The flavor of wild rice can be a little overwhelming, so we had to find a way to tame it for our wild rice pilaf recipe. We chose chicken broth as a simmering liquid, because its mild yet rich flavor tempered the rice’s muddy taste to a pleasant earthiness. To further temper the rice’s flavor in our pilaf recipe, we added white rice to the mixture.

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Serves 6 to 8

Wild rice goes quickly from tough to pasty, so begin testing the rice at the 35-minute mark and drain the rice as soon as it is tender.

Ingredients

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